One pot healthy Indian chicken soup recipe | No oil and no dairy
Servings: 8
Calories: 315kcal
Ingredients
- 2 cups onion chopped (see notes)
- 2 cups tomatoes chopped (see notes)
- 1 broccoli large (see notes)
- 1 cup carrots chopped (see notes)
- 7 green chillies
- 7 cloves garlic chopped (see notes)
- 2 inch ginger
- 5 peppercorns
- 1 tsp turmeric powder
- 2 cups water
- 500 g chicken cleaned and marinated with salt (see notes)
Instructions
- Wash and clean the chicken pieces and add salt. Keep it marinated for at least 30 minutes
- Now in a pot or pressure cooker, add the onions, ginger, garlic, green chillies, tomatoes, broccoli florets, carrots, peppercorns, turmeric powder and coriander leaves. Give this a mix
- Next add the chicken pieces and water. Mix nicely and close the pot. If you're using a pressure cooker cook it for 30 minutes or till the chicken is tender.
- Check for salt
To make a creamy soup
- Separate the chicken pieces. You can shred them into strands using a fork or cut small pieces from them.
- Take the soupy mix and blend together in a mixer grinder to get a creamy texture.
- Add the chicken pieces , add pepper powder if required and serve.
To make clear soup
- As mentioned in the notes, if you want a clear soup make sure you chop all the vegetables into smaller pieces before cooking.
- Once soup is cooked, separate the chicken pieces and cut them into small pieces.
- Pour the soup in a bowl after cooking, add the chopped chicken pieces, add pepper powder if required and serve hot.
Notes
- I added the chicken pieces just as it is and also put in big pieces of onion, tomatoes, broccoli because I wanted to blend the mix in the end to enjoy it as a creamy soup. If you like clear soups more, you may finely chop the vegetables and cut the cooked chicken into small pieces to have it that way.